Authentic South Indian Rava Dosa Recipe: Step-by-Step Guide

Rava Dosa (also known as Semolina Dosa) is a quick and popular version of dosa from South Indian cuisine. These are crepes, nets and thin crepes made from semolina (Rava or cream of wheat), rice flour, flour and spices. Unlike traditional dosa recipes, these are incredibly easy to make and require no grinding or fermentation. Make a truly decadent Rava Dosa recipe - one you'll make again and again for breakfast or a snack.

What is Rava?

Rava, also known as semolina or sooji, is a coarse flour that is made from durum wheat. It is commonly used in Indian cuisine, particularly in South Indian dishes. The wheat kernels are ground to a granular consistency, resulting in a grainy texture. Rava is available in different levels of coarseness, ranging from fine to coarse.

Rava is a versatile ingredient and is used to prepare various dishes such as upma, kesari (a sweet semolina dessert), halwa, and of course, rava dosa. It adds a unique texture and nutty flavor to the dishes. In addition to its culinary uses, rava is also popular for its nutritional benefits as it is a good source of carbohydrates, fiber, and protein.

About This Rava Dosa Recipe

The rava dosa recipe provided is for an Authentic South Indian Rava Dosa. It is a popular and traditional dish from South India known for its thin, crispy texture and delicious flavors. This particular recipe does not require fermentation and can be prepared relatively quickly.

The main ingredients used in this recipe are fine semolina (rava/sooji), rice flour, all-purpose flour (maida), yogurt, cumin seeds, black pepper, green chili, ginger, onion, coriander leaves, salt, and oil for cooking. These ingredients come together to create a flavorful and crispy dosa.

To make the rava dosa, the dry ingredients are mixed with yogurt and water to form a thin batter. The batter is then rested for a short period to allow the semolina to absorb the moisture. After resting, the dosas are cooked on a non-stick skillet or tawa, starting from the outer edge and spreading the batter in a circular motion. Oil is drizzled on the dosa to achieve crispiness and golden brown color. The dosas are flipped and cooked on both sides until they turn crispy and light golden brown.

This rava dosa recipe pairs well with various chutneys like coconut chutney, tomato chutney, or mint chutney, as well as with sambar, a lentil-based vegetable stew. It can be enjoyed as a breakfast dish or as a snack.

How To Make Rava Dosa Recipe

Ingredients:

1 cup fine semolina (rava/sooji)
1/4 cup rice flour
1/4 cup all-purpose flour (maida)
1/4 cup yogurt
1/2 teaspoon cumin seeds
1/2 teaspoon black pepper
1 green chili, finely chopped
1-inch piece ginger, grated
1 onion, finely chopped
2 tablespoons fresh coriander leaves, chopped
Salt to taste
Water as needed
Oil for cooking

Instructions:

In a mixing bowl, combine the fine semolina, rice flour, all-purpose flour, yogurt, cumin seeds, black pepper, green chili, ginger, onion, coriander leaves, and salt.

Gradually add water to the mixture while whisking it continuously until you get a smooth, lump-free batter. The batter should have a pouring consistency, similar to that of a pancake batter. Let the batter rest for 15-20 minutes.

After the resting time, check the batter consistency. If it has thickened, add a little water to adjust it.

Heat a non-stick or cast-iron skillet on medium heat. Once the skillet is hot, drizzle a few drops of oil and spread it evenly using a tissue or brush.

Take a ladleful of the rava dosa batter and pour it on the skillet in a circular motion, starting from the outer edge and moving inward. Fill any gaps with additional batter if needed.

Increase the heat to medium-high and cook the dosa until the edges turn golden brown and crisp. Drizzle a few drops of oil on the dosa.

Flip the dosa using a spatula and cook the other side for a minute or until it turns golden brown as well.

Once cooked, fold the dosa in half or roll it into a cylindrical shape.

Transfer the dosa to a serving plate and repeat the process with the remaining batter, adding a little oil to the skillet before making each dosa.

Serve the authentic South Indian rava dosa hot with coconut chutney, sambar, or any other side dish of your choice.

Expert Tips for Rava Dosa

Consistency of the batter: The batter for rava dosa should have a pouring consistency, similar to that of a pancake batter. It should be thin and watery. If the batter is too thick, the dosas will turn out dense and not crispy. Adjust the consistency by adding water gradually while whisking the batter.

Resting time: Let the batter rest for at least 15-20 minutes before making the dosas. This allows the semolina (rava) to absorb the moisture and results in softer dosas.

Non-stick skillet: It is recommended to use a non-stick or cast-iron skillet for making rava dosas. A well-seasoned skillet ensures that the dosas don't stick and helps in achieving a crispy texture.

Hot skillet: Make sure the skillet is sufficiently heated before pouring the batter. Test the heat by sprinkling a few drops of water on the skillet. If it sizzles and evaporates immediately, the skillet is ready for pouring the batter.

Spreading the batter: Unlike regular dosas, rava dosas are spread in a circular motion from the outer edge to the center. Start pouring the batter from the outer edge and then fill in the gaps to form a lace-like pattern. This technique helps in achieving the signature thin and crispy texture of rava dosas.

Oil for cooking: While making rava dosas, it is essential to use sufficient oil to get the desired crispness. Drizzle a few drops of oil around the edges and on the surface of the dosa. This also helps in getting a beautiful golden color.

High heat: Cook the dosas on medium-high to high heat. This ensures that the dosas cook quickly and become crispy. However, be cautious not to burn them. Adjust the heat as needed while making subsequent dosas.

Toppings: You can experiment with various toppings to enhance the flavor of your rava dosas. Add grated cheese, chopped vegetables, or paneer to the dosa batter before spreading it on the skillet. This adds a delicious twist to the traditional recipe.

Accompaniments: Serve rava dosas with a variety of chutneys, such as coconut chutney, tomato chutney, or mint chutney. Sambar, a lentil-based vegetable stew, is also a popular side dish for dosas.

Practice: Making perfect rava dosas requires practice. Don't get disheartened if the first few dosas don't turn out as expected. Adjust the batter consistency, heat, and spreading technique as needed. With practice, you'll master the art of making crispy and delicious rava dosas.

How To serve And Store

Serving:

Serve the rava dosas hot off the skillet for the best taste and texture.
Accompany the dosas with traditional South Indian side dishes such as coconut chutney, tomato chutney, mint chutney, or sambar.
You can also serve dosas with a side of potato masala curry or any other vegetable curry of your choice.

Storing:

Rava dosas are best enjoyed fresh and crispy, but if you have leftovers, you can store them for later consumption.
Allow the dosas to cool completely at room temperature.
Stack the dosas one on top of another, placing a piece of parchment paper or wax paper between each dosa to prevent them from sticking together.
Place the stacked dosas in an airtight container or wrap them tightly in aluminum foil.
Store the dosas in the refrigerator for up to 2 days.
When ready to reheat, preheat a skillet or tawa on medium heat and gently reheat the dosas on both sides until they become warm and regain some crispiness.
Reheated dosas may not be as crispy as freshly made ones, but they can still be enjoyed.

Note: It's best to consume rava dosas soon after they are made to fully enjoy their crispy texture. Storing them may result in some loss of crispiness.

Remember, rava dosas are at their best when served fresh, so try to prepare them just before serving for the ultimate taste experience

Faq

Q: Can I use other flours instead of all-purpose flour in the rava dosa recipe?

A: Yes, you can experiment with different flours based on your dietary preferences or availability. Some common alternatives to all-purpose flour include chickpea flour (besan) or whole wheat flour.

Q: Can I make rava dosas without yogurt?

A: Yes, if you don't have yogurt or prefer not to use it, you can substitute it with water or buttermilk. Yogurt adds a slight tanginess and helps in fermentation, but it is not essential for making rava dosas.

Q: How can I make the dosas spicier?

A: If you prefer spicier dosas, you can increase the quantity of green chilies or add finely chopped spicy green peppers like jalapenos. You can also include red chili powder or a pinch of cayenne pepper to the batter.

Q: Are there any gluten-free variations for rava dosas?

A: The traditional rava dosa recipe contains semolina, which is made from wheat and contains gluten. However, you can make gluten-free rava dosas by using gluten-free flours like rice flour or a combination of rice flour and chickpea flour (besan).

Q: Can I add vegetables to the rava dosa batter?

A: Yes, you can add finely chopped vegetables like onions, carrots, bell peppers, or grated zucchini to the dosa batter. This adds texture and flavor to the dosas. Make sure to adjust the batter consistency accordingly.

Q: Can I store the rava dosa batter in the refrigerator?

A: It's not recommended to store the rava dosa batter for an extended period as the dosas are best made fresh. However, if you have leftover batter, you can refrigerate it in an airtight container for up to 1-2 days. Before making dosas with refrigerated batter, allow it to come to room temperature and adjust the consistency if needed by adding a little water.

Remember, feel free to experiment and customize the rava dosa recipe based on your preferences and dietary needs.